Indian-Spiced Pumpkin

Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.
Whole Living, October 2010
  • Yield Serves 4
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  • 1/2 roasted pumpkin Roasted Pumpkin
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon hot red-pepper flakes
  • 1/4 teaspoon cumin seeds
  • 2 tablespoons maple syrup
  • 1 tablespoon unsalted butter


  1. Scrape out flesh from roasted pumpkin.

  2. In a skillet over medium heat, warm olive oil. Add fennel, cumin, and red-pepper flakes. Cook until fragrant, about 1 minute. Add pumpkin and maple syrup. Cook for 1 minute, mashing to combine. Add butter and stir. Serve immediately.

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